Crab Gumbo Dressing
Elevate your holiday table or any special occasion with this irresistibly rich and flavorful Crab Gumbo Dressing, a unique twist on traditional Southern stuffing. Brimming with succulent lump crab meat and classic gumbo flavors, this recipe combines Cajun seasoning, fresh vegetables, and a luscious roux for the ultimate savory foundation. Crumbled cornbread soaks up a blend of creamy eggs and milk, creating a perfectly moist texture that's baked to golden perfection. With hints of thyme, tomato, and a touch of heat, this dish captures the essence of Louisiana cooking in each bite. Whether served alongside roasted turkey or as a stand-alone main dish, this crab dressing is sure to wow your guests. Perfect for seafood lovers and those looking to add a coastal flair to their menu!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 1 large Green bell pepper
- 2 Celery stalks
- 4 Garlic cloves
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 pound Lump crab meat
- 6 cups Cornbread
- 4 Scallions
- 2 tablespoons Fresh parsley
- 2 large Eggs
- 1 cup Milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Finely dice the onion, green bell pepper, and celery. Mince the garlic cloves. Set aside.
In a large skillet, melt the butter and heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery, and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir to form a roux. Cook for 2-3 minutes, stirring constantly, until the flour is golden brown.
Slowly whisk in the chicken broth, ensuring no lumps form. Stir in the tomato paste, Cajun seasoning, thyme, and bay leaves. Simmer for 5 minutes to thicken slightly.
Gently fold in the lump crab meat and cook for an additional 2-3 minutes. Remove from heat and discard the bay leaves.
Crumble the cornbread into a large mixing bowl. Add the cooked crab gumbo mixture to the bowl and toss to combine.
Thinly slice the scallions and roughly chop the parsley, then add them to the mixture.
In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture over the cornbread and crab gumbo mixture, and gently mix until fully moistened.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the dressing is set.
Allow to cool slightly before serving. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 249 mg | 19% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
